Job Description & Requirements

Restaurant Managers take on many responsibilities, including effectively recruiting and managing employees, overseeing operations, handling customer complaints, and generating financial reports. Other important aspects of a Restaurant Manager's duties are to ensure health and safety regulations and manage inventory

Hire, train, and supervise restaurant employees
Create staff schedule to ensure appropriate staffing
Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
Take ownership of budgets and cost control methods to minimize expenses
Address customer needs, comments, and complaints
Adhere to and enforce employee compliance with health, safety, and sanitation standards
Process payroll and maintain all relevant records
Ensure all employees are working within outlined operating standards
Report on financial performance, inventory, and personnel

Qualifications for Restaurant Manager
Diploma in Food releated
3-5 years of food and beverage service industry experience required
Ability to obtain and maintain a food handler certification card
Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
Strong interpersonal and communication skills
Excellent leaderships skills
Demonstrated ability to manage operating costs in accordance with budgets
Comfortable setting priorities and delegating tasks as needed
Extremely organized and detail-oriented